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Celeriac cream with roasted nuts

Pikantne Soups Regional Cuisine of Poland 30 min Easy 13 wyświetleń ~16.90 PLN - (0)
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Description

A delicate, modern cream soup made from celeriac with an intense, slightly salty note of roasted walnuts. The soup combines the earthy flavor of celeriac with a velvety texture achieved by blending the vegetables and optionally adding cream; lemon and a hint of nutmeg enhance the freshness and depth of aroma. This dish is inspired by Polish root cuisine, best served as an appetizer for a warming winter lunch or as a light dinner. It is aesthetically presented in deep bowls with a dollop of cream and a sprinkle of crunchy, roasted walnuts and chopped parsley.

Ingredients Used

Ingredients (14)

Servings:
4
  • Celery 600 g
  • Potatoes 2 szt. (~300 g)
  • Onion 1 szt. (~150 g)
  • Garlic 2 ząbki (~10 g)
  • Butter 30 g
  • Rapeseed oil 15 g
  • Vegetable broth 1000 ml
  • Walnuts 50 g
  • Lemon 0.4 szt. (~30 g)
  • 🌿 Przyprawy
  • Salt 6 g
  • Black pepper 4 szczypty (~2 g)
  • Nutmeg 2 szczypty (~1 g)
  • ✨ Opcjonalne
  • Sour cream 100 g
  • Parsley 15 g
💰 Szacowany koszt dania: ~16.90 PLN (4.23 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing the vegetables

1

Wash and peel the celeriac with a vegetable peeler. First, cut off both ends, place it securely on the cutting board, and peel the skin from top to bottom. Cut into slices about 1 cm thick, then dice into cubes of about 2 cm. Peel the potatoes and cut them into cubes of a similar size (about 2 cm) so that the vegetables cook evenly. Peel the onion, cut it in half, and chop it into large cubes. Crush the garlic with your hand and finely chop it with a knife.

Ingredients: Celery, Onion, Garlic
Use a sharp chef's knife and a stable cutting board. Even pieces of vegetables will ensure even roasting and cooking. If you have never peeled celery before, do it slowly — the skin is tougher than that of a potato.

Roasting vegetables

2

Preheat the oven to 220°C (top-bottom). Line a large baking sheet with parchment paper. Place the chopped celery and onion on the sheet, drizzle with rapeseed oil, and sprinkle with half of the salt and half of the pepper (spread it with your hand). Arrange the vegetables in a single layer so they don't touch too much. Place in the oven and bake for 20-25 minutes, until the pieces are golden brown on the edges and soft in the middle — you can check this by inserting a knife: it should go in easily.

Ingredients: Celery, Onion, Rapeseed oil, Salt, Black pepper
The best is a baking tray measuring about 30×40 cm lined with baking paper. If you have a convection oven, reduce the temperature to 200°C. Do not overcrowd the tray — the vegetables should have space to brown.

Toasting nuts

3

While the vegetables are roasting in the oven, prepare the nuts: place the walnuts in a dry, wide skillet (fat-free) over medium heat. Toast for 4-6 minutes, shaking the skillet often or stirring with a wooden spoon, until the nuts start to smell fragrant and lightly brown. Once removed from the heat, transfer them immediately to a plate to prevent further exposure to heat (they will continue to cook). After cooling, chop them with a knife into irregular pieces.

For roasting, use a wide non-stick or stainless steel pan with a diameter of 24–28 cm. Be careful, as the nuts can easily burn — it's better to roast for a short time and stir than to leave them on the heat.

Cooking the soup

4

In a large pot (3–4 l capacity), melt the butter over medium heat. Add finely chopped garlic and sauté for 30–60 seconds until fragrant — be careful not to burn it (it should be light golden). Add the roasted vegetables (celery and onion) and the raw chopped potatoes. Pour in vegetable broth so that the vegetables are covered (about 1 liter). Bring to a boil, then reduce the heat to low and cook for 8–10 minutes until the potatoes are completely soft (check with a fork).

Ingredients: Butter, Garlic, Celery, Vegetable broth
Use a large pot with a thick bottom; boiling on high heat and then reducing will prevent burning. Cook covered, but leave a small gap for steam to escape.

Blending and finishing

5

When the vegetables are soft, remove the pot from the heat. Use an immersion blender (preferably) or a countertop blender: immerse the blender and blend everything with vertical movements, starting with short pulses until you achieve a smooth, silky consistency. If the soup is too thick, gradually add 50–200 ml of hot broth until you reach the desired creaminess. Squeeze lemon juice into the soup (add gradually, mixing and tasting), season with the remaining salt, pepper, and a pinch of nutmeg. If you are using cream, temper it: pour 2–3 tablespoons of hot soup into the cream, mix, and then pour it back into the pot and gently heat (do not let it boil). Check the taste and adjust the seasoning.

Ingredients: Vegetable broth, Lemon, Salt, Black pepper, Nutmeg, Sour cream
It is safest to use an immersion blender in a large pot — this reduces the risk of splattering hot soup. If you are using a countertop blender, blend in batches and cover with a towel, as steam can push the lid off. The consistency should be smooth and creamy, without lumps.

Finishing and serving

6

Pour the soup into warmed bowls. In the center of each bowl, spread a small dollop of sour cream (if using) with a spoon. Sprinkle the surface with chopped, toasted walnuts and finely chopped parsley. Serve immediately to keep the nuts crunchy.

Ingredients: Sour cream, Parsley
Use deep, wide soup plates — the soup looks aesthetically pleasing with a central dollop of cream and a sprinkle of nuts. Additionally, you can serve warm whole grain bread.

Fun Fact

💡

Celeriac was popular in the rural cuisine of Poland as a cheap and durable winter vegetable. Roasted nuts were traditionally added to soups and salads to enhance texture and add a bit of richness.

Best for

zimowy obiad przystawka na niedzielny obiad lekka kolacja

Tips

🍽️ Serving

Serve the soup hot in warmed bowls. For contrast, serve with a slice of warm whole grain bread or toast with garlic butter. For a more rustic version, add sautéed pieces of bacon on top (non-vegetarian option).

🥡 Storage

Store the soup in the refrigerator in an airtight container for 2-3 days. When reheating, warm it slowly over low heat, stirring, and optionally add a bit of water or broth, as the soup may thicken. Store the roasted nuts separately and add them just before serving to maintain their crunchiness.

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